Pasta Caprese
A Fresh, Simple Dish That Tastes Like Summer
Sometimes the best recipes are the simplest. A few good fresh ingredients, tossed together and suddenly you have something that tastes like summer. That’s exactly what Pasta Caprese delivers-juicy tomatoes, fresh basil, garlic, creamy mozzarella and pasta-what’s not to love?
Inspired by the classic Italian Caprese salad, this pasta version is perfect for weeknight dinners, picnic lunches or anytime you want something light, fresh and flavorful.
What You Will Love About This Pasta
This isn’t your typical heavy pasta dish. It’s light fresh and lets every ingredient shine. The sweetness of the tomatoes pairs beautifully with the richness of the mozzarella, while fresh basil and garlic add that unmistakable pop of flavor. The olive oil and balsamic tie it all together into something truly irresistible.
No cream, no heavy sauces. Just clean, classic ingredients doing what they do best.
Make it Your Own
- Add grilled chicken or shrimp for a heartier meal
- Use whole wheat or gluten free pasta, if preferred
- Toss in a handful of arugula spinach for an extra green boost
- Swap mozzarella for burrata if you’re feeling fancy
Serving Ideas
- Warm as a main dish
- Chilled as a refreshing pasta salad
- At picnics, potlucks or summer gatherings
Pasta Caprese is the kind of dish that feels like vacation-simple, relaxed and full of flavor. Whether you serve it on the patio with a glass of wine or packet for a picnic in the park, it’s sure to become a go-to in your warm weather recipe lineup.
Until next time…make something you love and savor every tasty little morsel🩵
Pasta Caprese
Ingredients
- 2 cups fresh Roma tomatoes(4-6) or 2 cans diced tomatoes
- 1/2 cup extra virgin olive oil
- 2 cloves garlic sliced very thin
- 1 teaspoon balsamic vinegar
- 1 pinch cayenne pepper
- 1 lb penne pasta
- 1/2 lb fresh mozzarella cut into small cubes
- 1 handful basil leaves (approximately 15-20 leaves) finely sliced into ribbons
Instructions
- If using fresh tomatoes, score an x on bottom of each tomato and plunge into boiling water for 15-30 seconds, this will help with removing skin. Remove with slotted spoon and place in an ice bath. Peel skin, remove seeds and dice. If using canned tomatoes, drain diced tomatoes in a colander for approximately 10 minutes to remove excess liquid.
- In a serving bowl, combine drained tomatoes, balsamic vinegar, olive oil, garlic, cayenne, salt and pepper to taste. Stir and let sit at room temperature for about 20 minutes.
- Bring a large pot of water to boil over high heat. Add a generous amount of salt to boiling water, add pasta and cook 10-12 minutes.
- Meanwhile, tear or cut mozzarella into small pieces. Stack approximately 15-20 basil leaves, roll and slice into ribbons.
- Drain pasta and add to tomato mixture and toss. Add mozzarella and basil ribbons and toss again. Serve and Enjoy!
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